Northwoods Wild Rice Soup

~ Mary ~

Deeply woodsy and autumnal in richness, this soup is a wonderful meal in itself, with the crunch of toasted almonds and the chewy bite of wild rice.  Growing up in Minnesota, I remember, Patty making this soup on the coldest of cold winter nights – a real treat to behold!

This is going to keep you full and toasty on those nasty days that often stretch into eternity!

 

If soup is what you’re looking for – look into a few of these:
Cauliflower Soup        Grilled Gazspacho     New Mexico Red Chile Posole        Corn Chowder     Wild Rice and Mushroom Soup with Chicken      Yellow Lentil Curry         Chicken Wild Rice Broccoli     Black Eyed Pea      Pepperoni      Mushroom Bisque     Split Pea        Chipotle Chowder        Butternut Squash 
White Bean         Shrimp Bisque      Miso Mushroom Soup

Northwoods Wild Rice Soup

Place

1 ¼ Cup Wild Rice

in deep sauce pan with

5 Cups Chicken Broth

Bring to a boil then turn down heat and simmer for 45 minutes.

While rice cooks; in heavy saucepan sauté for 7-10 min.:

½ Cup Bacon Chopped

1 Cup Onion diced

1 Cup Celery diced

1 Cup Carrots diced

1 Cup Mushrooms sliced

1/3 Cup Butter

Whisk in:

1/3 Cup Flour

½ tsp White Pepper

until smooth and lightly browned.

Once rice has completed cooking

(DO NOT DRAIN) add this veggie mixture to rice and stir in another

4 Cups Chicken Broth

Simmer until slightly thickened then add:

3 Cups Diced Cooked Chicken

Slowly bring to 165º

Stir in:

1 Cup Sour Cream

4 Tbsp Soy Sauce or more to taste

DO NOT BOIL or it will separate.

Serve topped with

Toasted almonds